Peanut and glutinous rice balls

Peanut glutinous rice ball method:

Raw materials for making peanut glutinous rice balls:

300 grams of glutinous rice flour,

Three tablespoons of refined flour,

Peanut powder 3 / 4 cup,

Red bean paste 200 grams. Two tablespoons of sugar,

Two tablespoons lard,

Five and a half cups of boiling water,

Cold water is appropriate.

The processing steps of peanut glutinous rice ball are as follows:

① Put the fine powder into the soup bowl, quickly pour it into half a cup of boiling water, and immediately stir it to make the fine powder coagulate and transparent.

② Add the refined flour into the glutinous rice flour, pour in a proper amount of cold water, sugar and lard, mix it into dough, then rub it vigorously to make it sticky, and then knead it into 24 pieces of skin.

③ The bean paste is divided into 24 pieces. A piece of skin is wrapped with a piece of bean paste stuffing and twisted into glutinous rice balls. First, put half of the glutinous rice balls into the remaining five cups of boiling water, cover with high heat for 5 minutes, take them out after boiling, roll peanut powder immediately, then put the remaining half of the glutinous rice balls in, and deal with them in the same way.

Peanut and glutinous rice balls

"Peanut and glutinous rice ball" is a traditional Chinese family food, which is made of peanut and glutinous rice.

Material Science

300 g glutinous rice flour, 3 tbsp refined flour, 3 / 4 cup peanut flour, 200 g red bean paste.

Seasoning

2 tbsp sugar, 2 tbsp lard, 5 and a half cups boiling water, moderate cold water.

practice

① Put the fine powder into the soup bowl, quickly pour it into half a cup of boiling water, and immediately stir it to make the fine powder coagulate and transparent.

② Add the refined flour into the glutinous rice flour, pour in a proper amount of cold water, sugar and lard, mix it into dough, then rub it vigorously to make it sticky, and then knead it into 24 pieces of skin.

③ The bean paste is divided into 24 pieces. A piece of skin is wrapped with a piece of bean paste stuffing and twisted into glutinous rice balls. First, put half of the glutinous rice balls into the remaining five cups of boiling water, cover with high heat for 5 minutes, take them out after boiling, roll peanut powder immediately, then put the remaining half of the glutinous rice balls in, and deal with them in the same way.

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